1 zucchini, chopped
1 onion, chopped
1 pepper, chopped
1 carrot, peeled and chopped
5 cups uncooked rotini
1 jar pasta sauce
2 cups cooked roast beef, chopped
Keep vegetables somewhat chunky for best roasting. Combine vegetables in a bowl with 4 T. oil and an herb blend, such as Kirkland’s Organic Low Salt Seasoning http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ. Spray a baking sheet with cooking spray. Spread vegetables on it and roast them at 400F for 15 minutes. Meanwhile, cook 5 cups of rotini in boiling water until tender, about 12 minutes. Drain. Combine pasta sauce with roast beef and heat thoroughly in a medium sized pot. Mix everything together in a large bowl. Serve with Parmesan cheese. Serves 4 – 6.
